When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, its a good core workout. If youre sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More

Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More

Friday, June 13, 2014

That's Amaro: San Francisco Gets Its Own Custom Blends

Will Popko's "Despite The Rage I Am Still Just Pineapple & Sage" Cocktail

We like our bitter liqueurs in San Francisco: enthusiastically celebrating Negroni Week, singlehandedly kept Fernet Branca in business for years, and now thanks to broVo, a distillery in Washington State, we have three custom amari to enjoy.

As part of their Amaro Project that started with seven Seattle bartenders, broVo reached out to three San Franciscans to create their own signature recipe: Amanda Womack of Cask, Will Popko of Hard Water, and Suzanne Miller of Novela. Each recipe has a distinctive flavor profile and style, expanding the range of what an amaro can taste like.

BroVo Amaro Project #8 (Amanda Womack's Floral Gentian Amaro; 30 percent ABV -- buy it here) of the three carries the biggest wallop of bitter gentian root. The aroma is floral and herbaceous from the blend of linden, rose, and chrysanthemum. The amaro is surprisingly light-bodied, almost in a vermouth way, barely sweet with a strong bitterness that tingles on the tongue.

BroVo Amaro Project #10 (Suzanne Miller's Spice Amaro; 30 percent ABV -- buy it here) is all about spices, rich with the scent of the holidays: rich, woodsy warmth, and almost pie like. Just mildly bitter, loaded with the flavors of sweet spices (clove, cinnamon, coriander, nutmeg), and a good kick of cinnamon heat.

click to enlarge

Lou Bustamante

Barman Will Popko at Hard Water

The Amaro Project itself might not have happened at all if it hadn't been for a botched batch of rhubarb liqueur that the distillery had been trying to make. After making some small test batches, they started production. "We went out and bought a ton of rhubarb, says Mhairi Voelsgen, co-founder of broVo Spirits. "We made the big batch. It wasn't the same. After much experimentation and sampling with bartenders, we decided that it did not work. The rhubarb flavor was not strong enough. We decided not to release it. That left us with $25k worth of rhubarb liquor in the tank."

The timing couldn't have been worse for the fledgling business, as at that point in April of 2012, the state of Washington was transitioning to a private liquor market from state-run distribution and sales. The business had not seen revenue for seven months.

"We went where everyone goes- online - to see what we could do with the rhubarb," says Voelsgen.

After hearing about some rhubarb-based amari, and chatting with some local bartenders, they decided to collaborate on a few recipes. Those amari were so successful and the resulting spirits so interesting that broVo expanded the project to other cities, including San Francisco. Here's to seeing more Bay Area based editions in the future.

Despite The Rage I Am Still Just Pineapple & Sage

By Will Popko

1 ½ oz. Vida Mezcal

½ oz. broVo Project Amaro #9 (Will Popko's Pineapple Sage Amaro)

½ oz. Small Hand Foods Pineapple Gum Syrup

Half a lemon (cut into 4 wedges)*

4-6 mint leaves

Combine all ingredients in a shaker with ice. Shake hard for seven seconds and strain into an Old Fashioned glass with fresh ice. Garnish with mint sprig.

* It's gotta be lemons and not just lemon juice so you can get the oils from the peel when you shake.

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Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"